Food microbiology : An introduction Adam. M & Dick.M

By: Adam. MContributor(s): Dick.MMaterial type: TextTextPublisher: New Delhi Scientific International Pvt. Ltd. 2014Description: xviii, 418 pISBN: 9789381714614; 9381714614Subject(s): MicrobiologyDDC classification: 576.163
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Books Books Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute
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664:576.8 A13F (Browse shelf) Available 288449

Food microbiology is a subdiscipline in the field of microbiology concerned with the study of bacteria, fungi, and viruses that grow in or are transmitted by foods. White bacteria are frequently associated with food spoilage and food poisoning, some species preserve foods through fermentation or produce food ingredients. Food microbiology is a broad field that can include not only microbiology but also sanitation, epidemiology, biochemistry, engineering, statistics, and mathematical modelling.

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